You know a Dutch oven is great for making big loaves of crusty artisan bread. But it’s also an ideal vessel for a more unexpected bake: pull-apart rolls. Here’s why.

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Homemade sourdough bread is near perfection: crispy and crackly on the outside, soft and supple on the inside. The one downside? It's best the day it's baked; as time passes, it gradually loses its luster. But if you store sourdough bread the right way, you can keep it fresh for longer, so each bite is closer to those enticing first few hours. 

So, what’s the best way to store sourdough bread? 

With Halloween behind us, it’s time to start making plans for the next big holiday (you know, the one that involves lots of pies and fluffy dinner rolls).

Rolling pins are essential baking tools, but their various styles can cause some confusion. Why are some tapered and others cylindrical? What materials are best? Do you need more than one?

There are 565 photos of bread on my phone, all taken in the last two years. That’s how long it took me, together with my coauthors and fellow King Arthur employee-owners, Martin Philip and Melanie Wanders, to write the aptly named Big Book of Bread, which publishes this week, and how much bread we baked to get there. 

In my four years as editor of the King Arthur blog, one of our most popular posts has been our tribute to the practical magic of Mason jar whipped cream.

It’s easy to understand why! It’s a truly helpful tip — Mason jar whipped cream is a handy way to prepare freshly whipped cream on-the-go if you’re bringing dessert to a holiday party, or to cut down on dishes if you’re making it at home.

As the designated Thanksgiving pie baker in my family, I’ve experienced many highs (rave reviews and empty pie plates) and lows (forgetting to add sugar to the filling and finicky ovens that never fully baked the pumpkin pie filling). But there’s one persistent problem that rears its head nearly every time I bake a pie: how to cook the pie long enough that the filling is set and cooked through, without burning the crust ...    

There’s more to Halloween sweets than just trick or treating. This spooky season, we’re baking with plenty of pumpkin, throwing candy into cookies, and even mummifying our hand pies. Want to join us? Here are our 13 best Halloween recipes to enjoy all October long.

We all know what it's like to work with imperfect tools: measuring cups that aren’t accurate, offset spatulas that don’t flex enough, whisks that are hard to hold. So, we made them better. 

Pumpkin is the undeniable star of fall baking in quick breads, muffins, cakes, pies, and more.